Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda Montañana 930, 50059 Zaragoza, Spain.
Meat Sci. 2012 Feb;90(2):457-64. doi: 10.1016/j.meatsci.2011.09.007. Epub 2011 Sep 19.
One hundred and twenty-seven lambs were fed as follows: lambs and dams grazing alfalfa (Gr); the same as Gr but lambs had access to concentrate (Gr + S); ewes grazed and lambs received milk and concentrate until weaning and thereafter concentrate and straw (Rat-Gr); ewes and lambs were stall-fed (Ind). Lambs were slaughtered at 22-24 kg live weight and fat and M. rectus abdominis colour was measured instrumentally and subjectively. The evolution of the instrumental colour and texture of M. longissimus lumborum was also recorded. There were significant differences in the instrumental colour of subcutaneous fat amongst feeding systems, but no differences were observed upon visual appraisal. On average, M. rectus abdominis colour in the four feeding systems was classed as pink. Differences in longissimus thoracis colour at 0 h disappeared at 24h of air exposure and there were no differences in pH or cooking losses. At no time were any differences in instrumental texture found.
127 只羔羊被喂食如下：羔羊和母羊放牧紫花苜蓿（Gr）；与 Gr 相同，但羔羊可以接触浓缩饲料（Gr+S）；母羊放牧，羔羊接受牛奶和浓缩饲料直至断奶，然后只接受浓缩饲料和稻草（Rat-Gr）；母羊和羔羊被关在畜栏中饲养（Ind）。羔羊在 22-24 公斤活重时被屠宰，并通过仪器和主观测量测量了脂肪和腹直肌的颜色。还记录了腰大肌的仪器颜色和质地的演变。在饲养系统中，皮下脂肪的仪器颜色存在显著差异，但在视觉评估中没有观察到差异。平均而言，四种饲养系统的腹直肌颜色被归类为粉红色。0 小时时胸最长肌颜色的差异在 24 小时的空气暴露后消失，pH 值或蒸煮损失没有差异。在任何时候都没有发现仪器质地的差异。
